Method

Heat the oven to 220˚C (gas mark 9). Sprinkle a large baking
sheet with a little cornmeal or polenta.

Combine the salami, cheeses, tomatoes and herbs in a large
bowl. Season.

Divide the dough in two, then roll each out to a 28cm (11in)
round. Put on a baking sheet, then brush with oil.

Divide the filling between half of each base, leaving a 2cm
(¾in) border. Brush the edges with water, then fold the plain side
of the base over the filling and crimp the edges to seal. Brush
with oil, then bake for 20-25 mins. Cool slightly and serve.